Idaho semi-weekly world. [volume] (Idaho City, Idaho Territory) 1875-1908, 1887-06-10
oHE1sI-MakiNo

''n'eht OF facsor,..
e =, 70 cneese-makiag in FARM ~ n'a
IN most parts OF tie counts. .aa'm-lous
the same houses. Many eo ,s,sa''asl
cerles do not keep cheese a. gs
those that DO sci! it at prices ts Sa's u
ers can not afford to pas. Tb 'aA l''a
ago almost every farmer n sa''y ysar
ard his 4 family was as well , ,' ss's'
with it as with pork, beef, Isa supple
eggs. Now cheese seldom s sss aaa
tho tables of farmers. T nhppsa''ol
wholesale price of ch eess i low sS y u
tail price is high. Few farm WV 'ne u
to buy whole cheese on aoa msrs waA
large size. and accor,l,ng Ilv0uat oIit
along without this desirspiI lhey e
food. MANY decline to eat '' ~!
cheese for fear that it con,a;, laclor
foreign fat that may b. ininra Minus sona
view OF these facts, Henr, Sta"
lhe Rnret NeW Yorser re s.owart j.
that farmers make their ow.
and gives these direct on,. - CHEESE
Any Quantity Of m TX, from ooe l..
areu pounds upward. ma. b s' r Jun
The nights milk may be set Il Il Used
place and stirred Frequently I'M y !, : cooi
latest opportunity. In the moroia y y. ne
milk is skinned and put ii III ~, la n
tub of hot water, 10 oct w WA pa'ls IN
to 100 degrees. The morning's m u',a y
brought in fresh and warm, md I'i y !,
once mixed with the warm NM ~. y a
which is reduced to 80 degrees IL H. lux y.
mixture. The mixed milk IS mi M uls
clean washtub and the rennet l am
ed. The rennet is made by s,oa aal.
the dried stomach OF a cali II '' ,aaa
water and adding salt Tba " "s
quantity requiredfor loo pounds ot , al'a
Is 60 grams, or one-eghlh of AN onna'
of the dry stomach in two and ~.
ounces of water. at 70 deyrees faa
twenty four hours for milk NJ a. ~
grees. About one dracnm. or ,as
spoonful, of salt is added for tbis on 'sa
ilty. When tho rennet is adle.1 ' ,Ss
milk is well st rred to thorousblv m ,is
the rennet, and the tub is coyerei with
cloth to retain the heat. This onan'
tily OF rennet is enough to make ,hs
cGrd in an hour. More rennet WI MI,
hard diy cheese. and SO vii. hivba,
temperature, ther of these he NO
equivalent in effect to the other
lower temperature and smaller o1,A.
tity OF rennet are also equivalent "a
each other n producing a soft. mellor
cheese, which cures in the best manner
and develops Il meaty, rich II ivor.
In one hour the curl is set Ii il nov
cut with II long bladed knife, or a BLADE
made OF II strip of hoop-ron set in
handle and ground to 4 sharp edge
The curd IS cut in straight, DerpenIicu
lar 81 ces, one inch thick, and then
crosswise one ince apart. This causes
the whey to seperate and the curd to +
shrink. just here is the point where
the various methods of making cheege
seperate. By the Chedder system, The
whey is dipped off and heated to $50 or !
1870 degrees and is poured back on the
curd, which is thus heated up TO 100 de.
grees, and IS kept so heated until
p ece taken between the teeth ''squeeks'
when chewed, or when touched to
hot iron the curd draws ont in strings
several inches in length. The other
system dispenses with the heat ng, and
the curd is LETT in the whey Until it is
firm enough TO be lifted up IN tne hand
without falling apart or losing its
shape, when it is ready for breakinguh
sailing, and putting in the PRESS.
When the curd is ready the whey is
all dra ned off by fitting the tub and
breaking mp the curd with the hands
In the Cheddar system the curd is
drained and broken up while still warm,
and is left in heap to become slightly
acid. As soon us the acid is apparent
TO the taste the curd is again broken
up by the hands quite fine, sailed IN the
proportion OF per cent OF line dairy
salt, and put into the hoop and the
press. In the other method tho curd
! not left to sour but is broken up, salt
, ell. and put into the hoop. The hoop
is made of thin ash or spruce board
and for 100 pounds of milk or ~
pounds of cheese may be s lucnes in d.
ameter and 10 inches deep. The curd
is pressed in the hoop by the hands, q
little at a time, 70 get it firm and Sol d.
and loose head is put in WITH a plocA
upon it. The cheese is then put under
the press.
The press is frame or bench having
an upright post ut one end in which Is
pvoled long lever. The cheese Is ;
put under this lever near the pNoleu
end and IL weight is hung upon INT
other end so rs to get moderate pres
sure upon the cheese. A foIl "a clo'u
is usually put on the bench under 'u ~
cheese to absorb the whey WHICH %
pressed slowly out OF the cheese. ~.
i ten-pound cheese AMI tel-ioot 'e'e.
q ten-pound weight would be ehous''
for the end of the lever. AS soo, %
the cheese is firm enough to De nauI
| He'd, it is taken from the press ruo1 ,.,.
with butter, and placed IN cooi. u,
cellar on shelf to cure. 1t is tathea a
on the other end daily for mohIV and
if moll gathers on it, this Is sclaPoJi
and wiped off and the cheese IS sfe''''
again. ,,t,
With six cows giving seven quar-
each a ten-ponnd cheese may oe , ,n"'
| da ". This size is very conVehio .iii
and with more COWS and milk IL Is s.',
a desirable size, and several Oh s". .,
cheeses can be made aud pressea .,
one time by ranging the hoop, , ~
ne, resting a board upon Tue Wv. o,v' !
and pressing with the lever III, upo .irbl
block la d upon the board. Inc ws nso
ON the lever should be increased III plO
port on to the number OF cllse ,i;,,
| Cheeses of this size and OF goou q"" "ss
could be sold with the grea'es' . aon.
They are OF such size aS to ., oon.
sumed VIII lie fresh and in the oes' ' VvI
&c llllltUlN'''